Pernil

Slow-roasted pork shoulder with crackling skin.

Ingredients

• 3 kg Pork shoulder
• 12 cloves Garlic
• 2 tbsp Oregano
• ¼ cup Olive oil
• 3 tbsp Vinegar
• 2 tbsp Adobo seasoning
• 3 tbsp Salt
• 1 tbsp Black pepper

Method

1. Make the adobo paste — Crush the garlic with oregano, salt, pepper, oil and vinegar.
2. Loosen the skin — Separate the skin from the meat without removing it, and push paste underneath and into deep cuts.
3. Marinate — Refrigerate at least 24 hours, uncovered, so the skin dries.
4. Roast covered — Cook skin-up at 150°C for 4 hours.
5. Crisp the skin — Raise to 220°C for 30 minutes until the skin blisters into crackling.
6. Rest — Let it stand 20 minutes.
7. Pernil is ready — Pull the meat and serve with the shattered crackling.

More Puerto Rico recipes

• Mofongo
• Arroz con Gandules